Traditional food from Wales
By: Bobby Freeman.
Contributors: Freeman, Bobby.
Edition: Hippocrene cloth ed.
Publisher: Hippocrene Books
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 332
Subjects: Cookery, Welsh.
Notes: Includes bibliographical references (p. 311-313) and index.
"A Hippocrene original cookbook."
Originally published: First catch your peacock. Talybont, Ceredigion, Wales : Y Lolfa Cyf.